I’m a big fan of the almighty Rueben sandwich and this casserole really hits the spot. I love how hearty it is! Talk about a tall freakin’ casserole, man!
Check out what my pals over at Winner’s Dinners had to say about this recipe:
When I was growing up in Huntington Beach, California, a new sandwich shop opened up, and we went there for lunch one day. The thing I remember most about the place is that all of the sandwiches were named after famous people. I can’t remember what kind of sandwich I ordered, but I do remember that the deli meats they used were delicious. When I make this casserole, I often think about that sandwich shop, and I always use corned beef from the deli section of my grocery store. I ask them to shave it so that it’s very thin. Here’s a look at some of the ingredients that go in the casserole—everything that you would find on a Reuben sandwich: rye bread, corned beef, Swiss cheese, dill pickles, and sauerkraut.
Isn’t fun to get all nostalgic when we eat certain foods? For me, I always think about my grandparent’s farm when i eat meatloaf and mashed potatoes. What does it for you? Let me know in the comment section below 🙂
Ingredients
5 to 6 slices of rye bread, divided
3/4 pound thinly sliced corned beef or pastrami (shaved)
1 cup rinsed and well-drained Silver Floss sauerkraut
3/4 cup Vlasic dill pickles, chopped
1 teaspoon McCormick caraway seeds
4 cups Kraft Swiss cheese, shredded
3 Eggland’s Best eggs
1 cup TruMoo milk
1/4 cup prepared French’s yellow mustard
1/4 cup Kraft Thousand Island salad dressing
Instructions
Butter a deep (11x7x3-inch) baking dish. Preheat the oven to 350. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with buttered bread, green beans, and a side salad.
Thank you to Recipe Lion for this great recipe.
